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Combine the mustard, honey, and crushed garlic in a bowl with a splash of olive oil, and then smear over the lamb cutlets until totally coated.
Finely chop the herbs and dredge the marinated cutlets through chopped herbs until they are completely covered.
Place cutlets on an baking rack, then slide into an oven set at 250 degrees for 5-10 minutes.
In a large fry pan place the spinach and small knob of butter and drizzle of oil, put on the flame until the spinach wilts then drain any liquid add the remainder of the butter and blend to a smooth paste.
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